TEQUILA-ORANGE CHICKEN BREASTS
Make and share this Tequila-Orange Chicken Breasts recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Thigh & Leg
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade: combine all the marinade ingredients in a food processor; process until smooth.
- Rinse the chicken breast under cold water; pat dry with paper towels.
- Place chicken in a large heavy-duty plastic zip-lock bag; pour in the marinade.
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-4 hours, turning every now and then.
- Remove the chicken from the bag and reserve the marinade.
- Pour the marinade into a saucepan; bring to a boil over high heat; boil for 1 minute.
- Grill the chicken breasts, skin side down, over Direct Medium heat, for 8-12 minutes or until the meat is firm and the juices run clear, turning and basting with the marinade once halfway through grilling time; serve warm.
Nutrition Facts : Calories 418.5, Fat 20.3, SaturatedFat 4.7, Cholesterol 142.9, Sodium 784.5, Carbohydrate 5.1, Fiber 0.8, Sugar 2.7, Protein 51.5
TEQUILA CITRUS MARINADE
Make and share this Tequila Citrus Marinade recipe from Food.com.
Provided by Miss Annie
Categories Fruit
Time 15m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a bowl, pour in the olive oil, tequila, and citrus juice.
- Ream the limes to get all the juice and add enough orange juice to get a full cup.
- For herbs, remove the leaves and put them whole in the marinade.
- Add jalapeno.
- Add the zest of one lime and an orange.
- Add salt and pepper.
Nutrition Facts : Calories 241.4, Fat 27.1, SaturatedFat 3.7, Sodium 79.1, Carbohydrate 0.5, Fiber 0.3, Sugar 0.3, Protein 0.1
TEQUILA-ORANGE BBQ CHICKEN BURRITOS WITH SHARP CHEDDAR, BAKED BEANS AND RED CABBAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Toast the chile peppers in a saucepan over medium-high heat, pressing them flat with a metal spatula and turning occasionally, for 2 to 3 minutes. Add the stock and bring to a boil. Reduce the heat to a simmer and cook until the chiles are tender, 15 to 20 minutes. Puree the chiles and stock in a food processor, then return the mixture to the pan. Add the ketchup, 2 tablespoons vinegar, brown sugar, Worcestershire sauce, maple syrup, tequila and 2 garlic cloves. Grate enough zest from the limes and orange to make 1 tablespoon each; add to the pan along with the juice of 1 lime and the orange. Reduce the heat to a low boil and cook for 20 minutes. Add the chicken and stir to coat with the sauce. Meanwhile, heat 1 tablespoon EVOO in a skillet over medium-high heat. Add the bacon and cook until browned. Add the chopped onions and the remaining 2 garlic cloves and cook until soft, 3 to 4 minutes. Stir in the beans and cook until heated through. Stir in the steak sauce and pepper. Combine the juice of the remaining 2 limes and the remaining 1/4 cup vinegar in a large bowl. Grate the remaining onion half into the bowl and whisk in the remaining 1/3 cup EVOO. Add the cabbage and toss to combine. Season with salt and pepper. Drain the slaw before using. Char the tortillas for 30 seconds on each side. Place some of the chicken mixture on the edge of each tortilla, top with Cheddar, beans and slaw, then tuck in the sides of the tortilla and roll up tightly. Cook's Note: The chicken can be refrigerated in the BBQ sauce for a make-ahead meal. Reheat over medium heat, stirring. The beans and the slaw can be refrigerated separately until ready to use.
- Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
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